Type what you have

Ingredients

• ✓ flour
• soy sauce
• sugar
• sesame oil
• green onion
• garlic
• sesame seed
• black pepper

Instructions

1. 1 Mix soy sauce, sugar, sesame oil, green onion, garlic, toasted sesame seeds, flour, and pepper in a medium bowl until well combined.

By Curlie

Ingredients

• ✓ flour
• chipotle pepper in adobo sauce
• honey
• lime juice
• soy sauce
• garlic powder

Instructions

1. 1 Open can of chipotle peppers in adobo sauce and take out 3 to 5 peppers. Measure 2 tablespoons adobo sauce. Store remaining peppers and sauce for another use.
2. 2 Blend chipotle peppers and 2 tablespoons adobo sauce, honey, lime juice, soy sauce, garlic powder, and flour in a blender until almost smooth.

By Stefanie Beach Camfield

Ingredients

• ✓ flour
• butter
• heavy cream
• salt
• black pepper
• sour cream
• pesto

Instructions

1. 1 Melt butter in a medium saucepan over medium heat. Stir in heavy cream. Add flour and mix well to remove clumps. Season with salt and pepper.
2. 2 Stir sour cream and pesto into the saucepan. Reduce heat to medium-low; simmer, stirring, until flavors combine, 2 to 3 minutes more.

By sarah

Ingredients

• ✓ flour
• white sugar
• butter
• almond meal
• egg
• vanilla extract
• almond extract

Instructions

1. 1 Beat butter and sugar until creamy. Add almond meal, egg, flour, vanilla extract, and almond extract. Stir until smooth and no traces of flour remain.
2. 2 Use at once or fill in an airtight container and refrigerate to use the same day.

By nch

Ingredients

• ✓ flour
• cremini mushroom
• onion
• garlic
• butter
• half and half
• cheese blend
• salt
• pepper

Instructions

1. 1 Process mushrooms, onion, and garlic in a blender until mixture is pureed. Melt 2 tablespoons butter in a saucepan over medium heat. Cook and stir the mushroom paste in the melted butter until smooth.
2. 2 Melt 2 more tablespoons butter in a separate saucepan over medium heat; gradually sprinkle flour into the melted butter, stirring continually. Whisk half-and-half into the flour paste; cook and stir until the sauce is thick and smooth, 4 to 5 minutes. Whisk mushroom mixture into sauce and cook until sauce has thickened a bit more, about 10 minutes. Stir cheese into the sauce; cook until the cheese melts, 2 to 3 minutes. Season with salt and black pepper.

By evilcookie007

Ingredients

• ✓ flour
• butter
• all-purpose flour
• milk
• paprika
• chipotle pepper
• ancho chile powder
• cayenne pepper
• salt
• cheddar cheese
• monterey jack cheese
• muenster cheese

Instructions

1. 1 Melt butter in a large pot or Dutch oven over medium heat. Sprinkle in 3 tablespoons plus 1 teaspoon flour. Whisk constantly until the mixture is thick and all the flour is incorporated, 3 to 4 minutes.
2. 2 Slowly pour cold milk into the butter mixture, whisking constantly until combined. Simmer, stirring occasionally, until slightly thickened, about 5 minutes. Stir in paprika, ground chipotle, ancho chile powder, cayenne pepper, and salt.
3. 3 Reduce heat to low and add sharp Cheddar cheese, Monterey Jack cheese, and Muenster cheese, a handful at a time; stir until thoroughly melted. Season with salt to taste.

By John Mitzewich

Ingredients

• ✓ flour
• butter
• onion
• carrot
• celery
• peppercorn
• clove
• beef broth
• water
• parsley
• salt
• black pepper
• red wine
• olive oil
• mushroom

Instructions

1. 1 Melt butter in a large skillet over medium-high heat. Saute onion, carrots, celery, peppercorns, and cloves in melted butter until onions are browned, 7 to 10 minutes.
2. 2 Stir flour into the onion mixture; cook and stir until the flour is completely moistened, 1 to 2 minutes. Stream beef broth into the skillet while stirring the onion mixture; cook, stirring continually, until the broth thickens into a gravy, 5 to 10 minutes. Add water to thin the gravy as needed to keep it from becoming paste-like.
3. 3 Stir 1 tablespoon parsley into the gravy; continue to cook, stirring frequently, until the parsley imparts flavor to the gravy, 5 to 10 minutes; strain through a fine-mesh strainer into a clean saucepan. Discard vegetables.
4. 4 Place the saucepan over low heat. Season sauce with salt, pepper, and most of the remaining parsley. Stir red wine into the sauce.
5. 5 Heat olive oil in a skillet over medium-high heat; saute mushrooms in hot oil until completely tender, about 5 minutes. Stir mushrooms into the sauce; garnish with remaining parsley after spooning over steaks.

By Cat

Ingredients

• ✓ flour
• vegetable oil
• turkey neck
• onion
• celery
• carrot
• marsala wine
• water
• porcini mushroom
• garlic
• bay leaf
• butter
• porcini mushroom
• heavy cream
• salt
• black pepper

Instructions

1. 1 Heat oil in a Dutch oven over medium-high heat. Place turkey necks in the Dutch oven and cook until golden brown, 5 to 7 minutes. Stir in onion, celery, and carrot; cook and stir until onion is soft and slightly brown, about 5 minutes.
2. 2 Pour Marsala wine over turkey necks; increase heat to high and bring to a boil while scraping the browned bits off of the bottom of the pan. Simmer until wine is reduced by half, 3 to 4 minutes.
3. 3 Stir in water, 1/4 ounce dried porcini mushrooms, garlic, and bay leaf. Bring to a boil then decrease heat to low; simmer, skimming any foam or fat that rises to the top. Cover the Dutch oven almost completely; simmer until meat is falling off the bones, 4 to 5 hours. Strain turkey stock carefully into a clean container and cool completely, about 2 hours.
4. 4 Place 1/4 ounce dry porcini mushrooms in a bowl and cover with warm water; soak until mushrooms are soft enough to dice, about 15 minutes. Drain, squeezing out excess water, and dice. Set aside.
5. 5 Melt butter in saucepan over medium heat. Add diced porcini mushrooms; cook and stir until browned, about 5 minutes.
6. 6 Stir flour into mushrooms and butter; cook and stir until flour is no longer gritty, about 3 minutes.
7. 7 Whisk in turkey stock, increase heat to medium-high and bring to a simmer. Simmer, stirring occasionally, until sauce is 1/3 reduced and thick, 15 to 20 minutes. Stir in cream, season with salt and pepper to taste.

By John Mitzewich

Ingredients

• ✓ flour
• green onion
• hamburger bun
• butter
• pork shoulder roast
• black pepper
• thyme
• salt
• garlic
• cinnamon
• mustard
• soy sauce
• ginger
• brown sugar
• honey
• chicken stock
• apple cider vinegar
• gochujang
• onion

Instructions

1. 1 Combine onion, gochujang, vinegar, chicken stock, honey, brown sugar, ginger, soy sauce, mustard, cinnamon, garlic, salt, thyme, and black pepper in a large bowl and mix well.
2. 2 Dredge pork in gochujang sauce on all sides. Pour sauce into a slow cooker and add pork. Spoon some of the sauce on top of pork.
3. 3 Cook on Low until pork roast shreds easily with a fork, about 8 hours.
4. 4 Preheat the oven to 350 degrees F (175 degrees C).
5. 5 Place pork roast in a large bowl and shred meat with 2 forks. Pour sauce from the slow cooker into a medium pot over medium-high heat. Cover and bring to a boil. Uncover; reduce heat to a simmer.
6. 6 Mix together 1 tablespoon butter and flour in a small bowl until well combined; add to sauce in the pot and mix well. Cook until heated through and slightly thickened, about 5 minutes. Remove from heat and stir again.
7. 7 Spread remaining 3 tablespoons butter over insides of buns. Place on a baking sheet.
8. 8 Toast in the preheated oven until golden brown, 5 to 7 minutes.
9. 9 Pour sauce into the bowl with shredded pork and mix. Top pork with green onions. Spoon pork over toasted buns.

By TheElusivePastry

Ingredients

• ✓ flour
• butter

Instructions

1. 1 Place a saucepan over medium heat. Add butter and stir until melted. Reduce heat to low. Whisk in flour, 1 tablespoon at a time, and cook, whisking constantly, until the roux becomes fragrant yet does not take on much color.
2. 2 At this time, your roux is complete and may be added to your intended recipe.

By thedailygourmet

Ingredients

• ✓ flour
• egg
• salt

Instructions

1. 1 Place flour on a marble or wooden work surface. Make a well in the center and crack in eggs; add salt. Gently beat eggs using a fork, incorporating the surrounding flour, until mixture is runny. Pull remaining flour into the center using a bench scraper, incorporating it until dough forms a ball.
2. 2 Knead dough with your hands by flattening the ball, stretching it, and folding the top towards the center. Turn 45 degrees and repeat until dough is soft and smooth, about 10 minutes.
3. 3 Shape dough into a ball. Place in a bowl and cover with plastic wrap. Refrigerate until firm, 30 minutes to 1 hour.
4. 4 Roll out the dough with a pasta machine or with a rolling pin and cut into your favorite pasta.

By Alemarsi

Ingredients

• ✓ flour
• egg
• salt

Instructions

1. 1 Place flour on a marble or wooden work surface. Make a well in the center and crack in eggs; add salt. Gently beat eggs using a fork, incorporating the surrounding flour, until mixture is runny. Pull remaining flour into the center using a bench scraper, incorporating it until dough forms a ball.
2. 2 Knead dough with your hands by flattening the ball, stretching it, and folding the top towards the center. Turn 45 degrees and repeat until dough is soft and smooth, about 10 minutes.
3. 3 Shape dough into a ball. Place in a bowl and cover with plastic wrap. Refrigerate until firm, 30 minutes to 1 hour.
4. 4 Divide the dough into 3 equal portions. Flatten the first portion and pass through the thickest setting of the pasta machine. Dust with more flour, fold in half like a book and repeat 3 to 4 times, flouring, folding, and passing through the thickest setting,until the dough is smooth in texture, even in size, and no longer sticky.
5. 5 Move the pasta machine to a middle setting and pass each sheet through once. Move to the next-to-last setting and pass through once. Cut in half. Repeat with remaining 2 portions.
6. 6 Add the tagliatelle attachment to the pasta machine and pass each piece through. Roll the machine handle with one hand and collect the pasta with the other.
7. 7 Gently toss pasta with some more flour. Air dry for 30 minutes.
8. 8 Cook tagliatelle in plenty of salted, boiling water until tender yet firm to the bite, 3 to 5 minutes.

By Alemarsi

Ingredients

• ✓ flour
• egg
• egg yolk
• olive oil
• salt

Instructions

1. 1 Pile flour onto a work surface and make a small well in the center; place eggs, egg yolks, olive oil, and salt into the well. Gently stir the egg mixture with a fork, gradually drawing in flour until dough comes together.
2. 2 Knead dough with hands until smooth and leathery, about 10 minutes.
3. 3 Wrap dough in plastic wrap; let rest until malleable, 1 to 2 hours. Remove plastic wrap.
4. 4 Cut dough into four pieces; roll out with a rolling pin. Run flattened pieces through a pasta roller to create desired noodle shape.

By Blerghhh

Ingredients

• ✓ flour
• baking powder
• sugar
• salt
• butter
• buttermilk

Instructions

1. 1 Preheat an air fryer to 390 degrees F (195 degrees C).
2. 2 Sift flour, baking powder, sugar, and salt into a bowl. Cut butter into flour mixture, using a pastry cutter. Add buttermilk until just combined.
3. 3 Flour a work surface and, using your hands, bring dough together and fold 5 to 6 times, ending with a 1-inch thick rectangle.
4. 4 Cut biscuits with a 2 1/2-inch biscuit cutter. Bring leftover dough together to be able to cut more biscuits.
5. 5 Place biscuits into the air fryer basket and air-fry until golden brown, 8 to 10 minutes.

By Allrecipes Member

Ingredients

• ✓ flour
• turkey gravy mix
• water
• turkey pan drippings
• turkey giblet

Instructions

1. 1 Whisk flour and gravy mix together in a large saucepan. Gradually whisk in water and pan drippings until smooth. Stir in giblets.
2. 2 Cook, stirring frequently, over medium-high heat until gravy comes to a boil. Reduce the heat to low and simmer, stirring occasionally, until thickened, about 5 minutes.
3. 3 Remove from the heat and serve. Gravy will continue to thicken as it stands.

By Allrecipes Member

Ingredients

• ✓ flour
• white sugar
• salt
• shortening
• butter
• ice water

Instructions

1. 1 Pour flour, sugar, and salt together in a food processor and pulse to combine.
2. 2 Sprinkle shortening chunks over the flour mixture. Pulse in the food processor until mixture has a sandy texture, 3 to 5 one-second pulses.
3. 3 Scatter butter pieces over the top of the flour mixture. Pulse in the food processor until butter is the size of small peas, 10 to 15 one-second pulses.
4. 4 Sprinkle water over the top of the butter-flour mixture. Pulse until mixture just starts to come together, adding water 1 tablespoon at a time if necessary. Turn dough out into a bowl. Gently squeeze dough together with your hands to form a ball; the dough should hold together but also still be slightly crumbly. Divide dough into two balls and wrap with plastic wrap. Use a rolling pin to flatten the ball into a disc. Refrigerate until well chilled, at least 2 hours.

By jennifermo

Ingredients

• ✓ flour
• white sugar
• mustard powder
• milk
• egg yolk
• tarragon vinegar

Instructions

1. 1 In a small bowl, mix together the flour, sugar and mustard powder until evenly blended. Whisk together the milk and egg yolks in a saucepan, and slowly whisk in the mustard mixture. Stir in the vinegar. Whisking constantly, bring the mixture to a boil over medium heat, reduce heat to low, and simmer until thickened.

By Laurie Keaton

Ingredients

• ✓ flour
• milk
• vegetable shortening
• sugar
• vanilla extract

Instructions

1. 1 Cook the milk and flour in the top of a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula until thickened, about 5 minutes. Place the mixture in the refrigerator until chilled.
2. 2 Combine the vegetable shortening, sugar, and vanilla extract with an electric mixer until well blended. Beat the chilled milk mixture into the shortening mixture until fluffy.

By Carri Smith

Ingredients

• ✓ flour
• egg
• salt
• water

Instructions

1. 1 Gather all ingredients.
2. 2 Place flour on a marble or wooden work surface. Make a well in the center and crack in eggs; add salt.
3. 3 Gently beat eggs using a fork, incorporating surrounding flour, until mixture is runny. Bring remaining flour into the mixture using a bench scraper until dough forms a ball. Mix in water, 1 tablespoon at a time, if dough feels too stiff.
4. 4 Knead dough with your hands by flattening, stretching it, and folding the top towards the center. Turn 45 degrees and repeat until dough is soft and smooth, about 10 minutes.
5. 5 Shape dough into a ball. Place in a bowl and cover with plastic wrap. Refrigerate until firm, 30 minutes to 1 hour.
6. 6 Divide dough into 3 equal portions. Take one piece and flatten it a bit with your hands. Dust a work surface with flour and roll dough out using a rolling pin 5 to 6 times. Turn dough 45 degrees and roll out again, 5 to 6 times. Keep rolling and turning in the same way until dough is evenly very thin. When you hold up the dough, you should be able to see your fingers through it.
7. 7 Cut pasta dough into rectangular sheets to fit your baking dish using a pastry wheel or a knife. Transfer lasagna sheets to a floured kitchen towel and let air-dry for about 30 minutes before assembling.

By Alemarsi

Ingredients

• ✓ flour
• egg
• salt
• water

Instructions

1. 1 Place flour on a marble or wooden work surface. Make a well in the center; add eggs and salt. Gently beat eggs with a fork, incorporating surrounding flour, until batter is runny. Bring remaining flour into batter using a bench scraper until dough forms a ball. Add water, 1 tablespoon at a time, if dough feels too stiff.
2. 2 Knead dough by flattening the ball, stretching, and folding the top towards the center. Turn 45 degrees and repeat until dough is soft and smooth, about 10 minutes.
3. 3 Shape dough into a ball. Place in a bowl and cover with plastic wrap. Refrigerate until firm, 30 minutes to 1 hour.
4. 4 Dust work surface with flour. Divide dough into 3 equal portions. Flatten 1 piece, then roll 5 to 6 times with a rolling pin. Turn dough 45 degrees and roll 5 to 6 times more. Continue rolling and turning until dough is 1/16-inch thick.
5. 5 Cut dough into manageable, narrow sheets. Dust generously with flour and roll loosely into logs. Slice logs into 1/4-inch thick strips. Unroll strips and toss generously in flour. Let tagliatelle air-dry, about 30 minutes.
6. 6 Bring a large pot of salted water to a boil. Add tagliatelle and cook until tender yet still firm to the bite, 3 to 5 minutes. Drain.

By Alemarsi

Ingredients

• ✓ flour
• chili powder
• onion powder
• oregano
• salt
• vegetable oil
• water

Instructions

1. 1 Mix flour, chili powder, onion powder, oregano, and salt together in a small bowl.
2. 2 Heat oil in a large saucepan over low heat. Whisk flour mixture into hot oil until smooth. Pour water into mixture in small amounts and whisk to incorporate smoothly between additions. Bring the gravy to a simmer for 5 minutes. Remove from heat and cool 10 minutes.

By tpf2005

Ingredients

• ✓ flour
• cornmeal
• white sugar
• baking soda
• salt
• yogurt
• egg

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Lightly grease an 8-inch square baking pan.
2. 2 Whisk flour, cornmeal, sugar, baking soda, and salt together in a large bowl. Stir in yogurt and eggs until just combined; do not overmix. Pour batter into the prepared pan.
3. 3 Bake in the preheated oven until the center springs back when lightly pressed, 20 to 25 minutes.

By Maria

Ingredients

• ✓ flour
• egg
• milk
• cheddar cheese
• green chile

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a 9-inch pie plate.
2. 2 Whisk eggs in a large bowl. Stir in milk and flour, then mix in green chiles and cheese. Pour into the prepared pie plate.
3. 3 Bake in the preheated oven until center is set, about 35 minutes.

By Nancy Scoggins Keithley

Ingredients

• ✓ flour
• chicken drumstick
• egg product
• water
• potato chip

Instructions

1. 1 Preheat oven to 375 degrees F. Spray baking sheet with nonstick cooking spray.
2. 2 Place flour in large resealable plastic bag. Blend egg product and water in small shallow dish. Place crushed potato chips in separate shallow dish.
3. 3 Add drumsticks to flour in bag; shake to coat evenly. One at a time, dip drumsticks in egg mixture; coat evenly with potato chips and place on baking sheet.
4. 4 Bake 30 to 35 minutes or until chicken reaches an internal temperature of 180 degrees F.

By Tyson Chicken

Ingredients

• ✓ flour
• egg
• sugar
• sugar
• lemon
• butter
• butter
• baking powder

Instructions

1. 1 Put the flour in a mixing bowl. Make a well in the center. Add eggs, 3/4 cups plus 2 tablespoons sugar, and lemon zest. Mix by hand, working in circles, pulling in the flour little-by-little until all the ingredients are incorporated into a dough.
2. 2 Add 1 stick plus 5 tablespoons cubed cold butter and baking powder. Quickly work the dough with your hands until a smooth ball is formed.
3. 3 Wrap in plastic wrap and refrigerate for at least 20 minutes before rolling out.

By Buckwheat Queen

Ingredients

• ✓ flour
• cheddar cheese
• heavy cream
• bacon
• mayonnaise
• milk

Instructions

1. 1 In a medium saucepan over low heat, whisk together the cheese, flour and cream until melted and sauce-like. Remove from heat and cool.
2. 2 Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
3. 3 In a medium bowl, whisk together cooled cheese sauce, bacon, mayonnaise and milk until evenly blended. Serve over fresh salads.

By Sara

Ingredients

• ✓ flour
• butter
• cream-style corn
• egg
• cayenne pepper
• cream of tartar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 4-cup souffle dish with butter. Dust dish with flour; tap out excess.
2. 2 Beat cream-style corn, egg yolks, and cayenne pepper in a large bowl with an electric mixer until smooth.
3. 3 Beat egg whites with cream of tartar in another bowl with an electric mixer until stiff peaks form. Fold a large spoonful of whipped egg whites into corn mixture until incorporated.
4. 4 Fold corn mixture into remaining egg whites. Pour into the prepared souffle dish.
5. 5 Bake in the preheated oven until souffle is golden brown and center is set, 25 to 30 minutes.

By patriciafulda

Ingredients

• ✓ flour
• bittersweet chocolate
• butter
• egg
• sugar

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Grease and flour an 8 inch round pan.
2. 2 In the top of a double boiler, melt the chocolate and butter. Stir until smooth and remove from heat.
3. 3 In a separate bowl over boiling water, whisk the eggs and sugar until light and lemon colored. Remove from heat and fold in the flour. Mix 1/4 of the egg mixture into the chocolate. Pour remaining egg mixture into chocolate and quickly fold until no streaks remain. Pour into prepared pan.
4. 4 Bake at 400 degrees F (200 degrees C) for 15 minutes. The cake will be soft and appear under-baked. Allow to cool before removing from pan.

By BUCHKO

Ingredients

• ✓ flour
• chicken breast
• oil
• chicken broth
• cream cheese
• parsley

Instructions

1. 1 Coat chicken with flour. Heat oil in large skillet on medium heat. Add chicken; cook 5 to 6 minutes on each side or until cooked through (165 degrees F). Remove chicken from skillet, reserving drippings in skillet. Cover chicken to keep warm.
2. 2 Add broth to skillet; stir to scrape up browned bits from bottom of skillet. Add cream cheese; cook 2 to 3 minutes or until cream cheese is melted and sauce starts to thicken, stirring constantly with wire whisk.
3. 3 Return chicken to skillet; turn over to coat both sides of chicken with sauce. Cook 2 minutes or until chicken is heated through. Sprinkle with parsley.

By Kraft

Ingredients

• ✓ flour
• corn muffin mix
• baking powder
• egg
• milk
• cooking oil

Instructions

1. 1 Prepare a skillet with cooking spray and place over medium-high heat.
2. 2 Whisk together the muffin mix, flour, baking powder, egg, milk, and cooking oil until smooth.
3. 3 Pour 1/4 cup of batter into skillet. Cook pancake until bubbles form on top and bottom is golden brown, 1 to 2 minutes; flip and cook until bottom side reaches same golden-brown color of top of pancake. Repeat until batter is completely used.

By heather duncan